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Relations entre les réactions du porc a un choc thermique et la qualité de la viande

Annales de génétique et de sélection animale volume 4, Article number: 134b (1972) Cite this article

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  1. J. Charpentier
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  2. G. Monin
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  3. L. Ollivier
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Charpentier, J., Monin, G. & Ollivier, L. Relations entre les réactions du porc a un choc thermique et la qualité de la viande. Genet Sel Evol 4, 134b (1972). https://doi.org/10.1186/1297-9686-4-1-134B

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  • DOI: https://doi.org/10.1186/1297-9686-4-1-134B

Keywords

Genetics Selection Evolution

ISSN: 1297-9686